420 zest recipes

Ukrainian cold fruit soup pureed with apples, pears, cherries, plums, and peaches in cinnamon-lemon broth with sweet wine and cranberry juice. A chilled summer soup bursting with orchard flavors.

Spice-rubbed cod baked over fluffy couscous with chickpeas and pimento, seasoned with cumin, coriander, and ginger. A Moroccan-inspired fish dinner ready in 40 minutes.

Orange beef and barley stew braised in red wine and beef stock with carrots, plum tomatoes, strips of orange peel, and pearl barley. A Provencal-style one-pot with bright citrus lift.

A bright Mediterranean-style potato salad with cherry tomatoes, black olives, capers, fresh herbs, and lemon zest in extra-virgin olive oil. No mayo, all flavor.

Sesame orange scones with nutty toasted sesame seeds, bright orange zest, and a glossy hot-orange-syrup glaze. Naturally dairy-free with a sticky-sweet citrus finish.

Saucy black beans simmered with sweet Vidalia onions, stewed tomatoes, green chiles, and a hit of orange zest. A Mexican-style pot that works over rice or inside enchiladas.

Intensely rich chocolate espresso cake baked in a water bath, spiked with Grand Marnier and orange zest. Dense flourless dessert.

Banana bread with honey, orange zest, chopped walnuts, and dates. A family-style loaf with layers of sweetness and warm citrus fragrance beyond basic banana bread.

Fattigmann, a traditional Norwegian fried cookie flavored with cardamom, lemon zest, and brandy. Diamond-shaped, paper-thin, and dusted with sugar.

Orange-cranberry bread for the bread machine with whole wheat flour, dried cranberries, fresh orange juice and zest, and cinnamon. A hearty, fruit-studded holiday loaf.

Paska: a traditional Ukrainian Easter bread braided with lemon zest, almond extract, and butter, topped with an egg wash and slivered almonds. Rich, golden, and festive.

Pan-sized lemon blackberry pancakes are giant skillet pancakes built from buttermilk-style batter with whipped egg whites and fresh berries. Brunch upgraded to showstopper status.

Tender cream cheese cookies with lemon zest and a thumbprint of apricot filling, finished with a dusting of powdered sugar.

Vegan mincemeat pie uses steamed tempeh as the meat-free base alongside apples, raisins, currants, dates, pecans, and maple syrup. Whole wheat pastry crust keeps the holiday classic plant-based.

Thick, warming butternut squash chili with kidney beans, plum tomatoes, red wine, and a hint of orange zest. Seasoned with cumin, chili powder, and allspice. A cozy vegetarian chili for fall and winter.

Wholesome snack cake packed with wheat germ, applesauce, raisins, and orange zest. Low-fat and diabetic-friendly with minimal oil. Cuts into 16 bars for lunchboxes or afternoon treats.